Aloo Methi Parathas are sumptuous whole wheat parathas, stuffed with a delectable mixture of potatoes flavoured with fenugreek leaves, cumin seeds and spice powders, which make them so tasty that they can be served straight and simple with just curds and pickles. When the methi is sautéed, it sheds its bitterness, adding an unmistakable flavour and strong aroma to the dish. Indeed, this is a main course that will appeal to all! Serve it with curd and pickle…..Enjoy!!!
Ingredients
For The Dough:
- 1 cup whole wheat flour
- 1 tsp oil
- salt to taste
- whole wheat flour for rolling
- oil for cooking
For Aloo Methi Stuffing
- 1 ¼ cup boiled and mashed potatoes
- 1 cup finely chopped fenugreek (methi) leaves
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 2 tsp. ginger-green chilli paste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. Chaat masala
- Salt to taste
Method
- Combine the wheat flour, water and oil knead into soft dough using enough water. Divide the dough into 5 equal portions and keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes.
- Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds.
- Add the potatoes, mix well and cook on a medium flame for 1 to 2 minutes, stirring occasionally. Divide the stuffing into 5 equal portions and keep aside.
- Roll out one portion of the dough into a 100 mm. (4″) diameter circle using a little whole wheat flour for rolling.
- Place one portion of the aloo methi stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
- Roll out again into triangular shape, using wheat flour.
- Heat a non-stick griddle and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
- Repeat these steps to make remaining parathas. Serve hot with fresh curds, raita or pickle.
